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Here’s another morning favorite made simple. I love cinnamon rolls all the time, but I rarely have the time or patience to go through the whole process.
I’ll save that for special occasions and make these muffins the rest of the time. 🙂
My Cinnamon Roll Muffins have a cinnamon base that has an awesome texture with all the taste of a cinnamon bun. I was going to make you layer a cinnamon roll crumble in the middle of a basic batter, but then I decided to mix it all together for simplicity’s sake.
It’s topped with the same delicious cream cheese drizzle that I use in my Pumpkin Roll Muffins. I personally like to refrigerate these muffins, but you don’t have to!
This recipe makes 6 large muffins and you’ll have leftover icing.
Special Ingredients Mentioned:
- 1 1/2 Cup Baking Blend
- 1 t. Baking Soda
- 1 Pinch Mineral Salt
- 1/2 C. Gentle Sweet
- 3 T. Melted Butter
- 1 Egg
- 1 Cup Almond Milk
- 1 t. Cinnamon
- 1/8 t. Molasses
- 4 T. Softened Cream Cheese
- 1/8 Cup Half and Half or Cream
- 1/4 Cup Gentle Sweet
- Mix all ingredients in a large mixing bowl. Pour into a greased muffin tin and fill each hole 3/4 full. Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
- Mix all ingredients together. Spoon over cooled muffins.
I didn’t have any baking soda so I used baking powder…they still tasted yummy.
Oh wonderful! 🙂 I will keep that in mind! <3
These are so good!!! Oh my goodness, these are by far my most favorite sweet treat!
Yay! I’m so glad you like them! <3
These are lovely. I have made them twice now!!!
These are one of my fav THM desserts!! They remind me of my mom’s carrot cake!
I made these muffins today and I’m not sure what I did wrong. I was so excited to make them since I had all the ingredients on hand. When I came to the part of the recipe that said “pour” into muffin tins, I knew I had a problem. My batter was more the consistent of cookie dough! And it made 10! I have a standard size muffin tin. They are very dense and have an ok flavor. Any ideas what went wrong?
Hi, Desiree!
I’m sorry you had a bad experience! I honestly have no clue why your batter was different. This is the first off report I’ve gotten! 🙂 Sometimes, a certain batch of baking soda reacts oddly with the ingredients, as they aren’t “normal” flours. The texture does tend to be a bit more dense than usual non-THM baked goods for that reason also.
I had the same exact problem as Desiree! So strange.
They are baking now. Wish me luck.
Alternative flours tend to make thicker batters. 🙂 The texture of THM baked goods is usually a little denser as well, especially with recipes that use Baking Blend as opposed to a mix of just almond and coconut flour. Most people still find these muffins enjoyable, though!
They are lovely, especially with that icing!
I had the same experience, my dough was more like cookie. I also double the recipe to make 12, but I could have gotten about 16…I just made 12 very large…they are baking so waiting to see how they taste!! The glaze is awesome and I only added 1/2 the amount of sweet blend.
Hi, I just made these and when I got to the pour part I was like, uh-oh!!! Mine was like cookie dough too. I added more almond milk, butter, some vanilla got a more moist but still very dense. Do you suggest using baking powder instead? The frosting btw was AMAZING!
Has anyone made a single serve muffin from this recipe?
Hi, Faith!
Not to my knowledge. I’m going to convert this to a single-serve recipe since I’ve had a few requests for it! I’ll update this comment once the recipe is done. It needs to be tweaked a bit!